Ingredients: 100g chicken breast, 5g shredded ginger, 100g chicken gizzard, 20g Shaoxing wine, 100g river shrimp, 3g refined salt, 100g pork loin, 2g MSG, 150g shredded Chinese cabbage, 1 hour spicy soy sauce Plate, 150 grams of pea sprouts, 1 small plate of shrimp oil braised, 2 fried dough sticks, 1 small plate of sesame sauce, 50 grams of fried vermicelli, 1 small plate of coriander leaves, 150 grams of winter bamboo shoots, 5 grams of cooked lard, 50 grams of potherb mustard , 1000 grams of clear soup, 10 grams of shredded green onions, 2 grams of pepper - ? Operation: 1. Slice the chicken breast, chicken gizzard, and pork loin into thin slices, and arrange them neatly in three discs. Place the river shrimps into another round plate and spread flat. Take 4 washed vegetable leaves, drain them with boiling water, let them cool, and cover them on the meat and vegetable plate.

2. Put the shredded Chinese cabbage, pea sprouts, fried dough sticks, fried vermicelli, shredded green onion and shredded ginger into the plates respectively.

3. Set the wok over high heat, ladle in 100 grams of clear soup, add winter bamboo shoot slices, mustard mustard and refined salt, bring to a boil, skim off the foam, add MSG and pour into the hot pot.

4. Remove the vegetable leaves from the "Four Raw Meat Ingredients" plate, pour Shaoxing wine over them, and serve together with shredded cabbage, pea sprouts, fried dough sticks, vermicelli, hot pot and condiments. Add alcohol to the bottom of the hot pot and light it before eating. After the soup boils, eat as you like.

Note:

1. Cut chicken, chicken gizzards and pork loin into thin slices, the thinner the better.

2. Cut the fried dough sticks into oblique pieces, fry them in oil and put them on a plate.

3. Cut the pickled mustard into small pieces and add it to the soup with bamboo shoots. It is fragrant and delicious and is the biggest feature of Zhejiang style "Four Raw Hot Pot".

Flavor characteristics:

1. Hot pot gradually evolved from the ancient copper tripod. As early as the Southern and Northern Dynasties, "copper pot" similar to the current shabu-shabu appeared. By the Song Dynasty, hot pot was quite popular.

2. "Four Sheng Hot Pot" is a famous Zhejiang-style winter dish. It uses four kinds of raw materials: chicken breast slices, chicken gizzard slices, pork loin slices, and river shrimps, together with bean sprouts, Chinese cabbage, Fried dough sticks and rice vermicelli are cooked and eaten together in a hot pot. The hot soup is boiling and delicious. Both meat and vegetables are available. One dish is enough. - ?Nutritional value: Chicken - Chicken has the effects of warming and replenishing qi, replenishing essence and marrow, tonifying deficiency and improving intelligence.